10 Minute Dirt Cheap Pappardelle Pasta from Scratch

With just 3 ingredients, and no resting or waiting means you could be eating fresh wheat-free pasta in as little as 10 to 15 minutes from right now!

Read the research below to learn the science behind each ingredient and why it was selected, or just jump to the recipe!

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Recipe Overview

Pair the pappardelle with one of my suggested pasta sauces 🇮🇹:

The Menu

Gluten-free, salt-free, oil-free! Fight’s disease. Vegan, WFPBnO, healthy whole food ingredients, and backed up by the latest medical and scientific health data research.

Growing up I lived on pasta. Seriously. I would eat pasta at least once a day every day. So having a quick and simple recipe to make pasta that is healthy and tasty was a priority.

Pappardelle is, basically, just a really wide fettuccine noodle and it’s great for hearty sauces like a bolognese sauce. While fettuccine is mostly known as fettuccine Alfredo from the classic pairing, it’s still worth trying pappardelle’s slimmer cousin covered in bolognese.

Allergy Friendly – Top 8 Allergy Free

As usual with all the recipes:
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut.
Using only minimally processed or proven safe foods from scratch.

Have questions or a request to update a recipe for a specific allergy or food restriction? Contact me and I’d love to help!

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Nutrition Facts Table

⭐The Full Pappardelle Recipe⭐

10 Minute Dirt-cheap Pappardelle or Fettuccine from Scratch

Chef Rob

In as little as 10 minutes you could be eating homemade Pappardelle, fettuccine, or even cannelloni or lasagna.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 1 minute min

Total Time 10 minutes mins

Course Comfort Food, Dinner, Main Course, Pasta, Side Dish

Cuisine Chinese, Italian

Servings 1 people

Calories 269 kcal

Equipment

• 1 Spice / Coffee Grinder
• 1 Rolling Pin (or soup can, water bottle, hard round fruit, wax paper & books, etc.)

Ingredients

  

Pasta Dough

• ½ cup oats
• 2 tbsp chia seeds
• ¼ cup water

Instructions

 

• Grind the oats and chia seeds into a fine flower. Add to a bowl then add your wet water.
  
• Using a spoon or your hand start mixing the dough until a ball forms. Knead and work the ball in your hands until it becomes fairly smooth and has an eleasti texture.
  
• Use your rolling pin and roll out a long thin sheet of dough. About 2mm, or 1/16th of and inch, thick, and about 40cm (16 inches) long and 20cm (8 inches) wide.
  
• Flour your dough so it's not sticky. Now for pappardelle, e will loosly rolling it up into a spiral/tube. (*For other pasta or doughs you want to stop here and go back to those instructions.)
  
• Now slice 2.5cm (1 inch) sections all the way across the rolled up sheet of dough (we do this so we get straighter noodles).

  Now unroll each little noodle spiral so it's ready to cook.
  
• Place the noodles in a large pot of rapidly boiling water until the noodles rise to the surface. Quickly blanch the noodles by straining them and then dunking or rinsing them in ice-cold water. Toss them with your desired sauce and enjoy.
  

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Tips for Making it Perfect

• make sure your knife is very sharp, or use scissors, when cutting your herbs.

Variations and Customizations

• Green Pasta: add a couple of tablespoons of minced spinach, kale, or even pesto when making the dough
• Red Pasta: add 1 tablespoon tomato paste or 2 tablespoons minced sundried tomatoes to the dough.

🧂If you absolutely must add salt then try to add it to taste, and in small amounts and only after tasting it first. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

My 5 Biggest Problems with Homemade Pasta Recipes:

• they take too damn long! We don’t want to wait 1 hour for the dough to rest–overnight? Ha! We want pasta and we want it NOW! Or at least ASAP.
  
• most gluten-free versions use ingredients like psyllium husk which, a small controlled trial, concluded that it alteres the gut microbiota. Or they use things like chickpea flour which I’m allergic to and is actually a fairly common allergy.
  
• they use gluten-free flour which doesn’t work with a wheat allergy even if it’s gluten-free.
  
• they expect you to have a pasta machine and a food processor. This doesn’t work with my stovetop and minimal cooking equipment only.
  
• the recipes are always for huge batches. Most of us don’t want to spend eight hours making–we just want dinner–and trying to reduce the recipe down to a smaller size almost always ends in disaster.

The Tricks I Used

The real trick with this pasta dough is to blend the chia seeds with the oats so they are evenly distributed. Therefore you have a “just add water” dough that will form very quickly and requires no resting time.

You will still need to knead this dough, but only for 30-60 seconds or so. The dough should then be ready. Just flour your surface and roll out the dough. Simple.

Kitchen Hacks & Tips

Here are some hacks for this recipe or the kitchen in general.

1. No knife skills? Try scissors. Cleaned and sanitized scissors are actually quite useful and often used by professional chefs and bakers even for even things like cutting dough.
   
2. Using an unopened soup can (without the label) or a plastic water or soda/pop/wine bottle is a great rolling pin.
   • You can also sandwich the dough in wax paper and then use books or other flat heavy objects to or even your hands flatten the dough and let out some aggression.
     
3. Don’t knead this dough on a counter/surface, instead flour your hands and roll and knead it in your hands like it’s a stress ball/doll. This avoids having to add too much extra flour and also uses your body heat to activate the avenin in the dough–avenin is a protein that creates that chewy stretch in oats similar to gluten.
   
4. Rolling your dough to about 1-2mm or 1/16th” thick will give you really nice noodles. If they are too thick they become a bit gummy.

Bonus Hack: If you’re new to making pasta then try rolling out your pasta on a Silpat (silicon baking mat), wax paper, or parchment paper so you can easily lift and transfer it without it sticking or tearing

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

10 Minute Dirt Cheap Pappardelle Pasta from Scratch